Apple Cider Chicken {includes VIDEO}
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt divided
- 1 1/2 pounds boneless skinless chicken thighs (about 8 depending on size)
- 1/2 teaspoon freshly ground black pepper divided
- 1/2 cup fresh apple cider
- 3 medium firm sweet apples cored and cut into 1/2-inch slices (i used gala)
- 2 teaspoons chopped fresh rosemary plus additional for serving
- 4 teaspoons extra-virgin olive oil divided
- Carbohydrate 3.8589988820591 g
- Cholesterol 0 mg
- Fat 4.66400453496939 g
- Fiber 0.24990690224904 g
- Protein 0.17740828681718 g
- Saturated Fat 0.644167139119987 g
- Serving Size 1 1 serving (209g)
- Sodium 332.198996059591 mg
- Sugar 3.60909197981006 g
- Trans Fat 0.148725512048734 g
- Calories 57 calories
Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm. In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.
